Irresistible Chicken Pot Pie with Cheddar Crust: A Comfort Food Favorite
Golden cheese layers melt into smooth savory filling for an irresistible taste of comfort.
Chicken Pot Pie with Cheddar Crust: The Ultimate Comfort Food
If any dish captures the warmth and nostalgia of home, it’s a chicken pot pie—especially with a golden, flaky cheddar crust. This recipe takes the familiar pot pie and elevates it with a savory sharp cheddar pastry, transforming a classic into something truly special. Ideal for family dinners, cozy weekends, or impressing guests, this pot pie is as satisfying to make as it is to eat.
Why You’ll Love This Chicken Pot Pie
- Cheesy, flaky crust: Sharp cheddar melted into the pastry offers rich flavor and perfect texture.
- Classic, creamy filling: Tender chicken is combined with broccoli, carrots, and onions in a savory sauce.
- Simple, step-by-step directions: Even home cooks new to pastry can achieve delicious results.
- Versatile for substitutions: Easily swap in rotisserie chicken, turkey, or seasonal vegetables as desired.
Ingredients
For the Cheddar Crust
- 2 cups all-purpose flour (plus more for rolling)
- 1 cup grated sharp cheddar cheese (about 3 oz.)
- 1/2 cup cold salted butter, cubed
- 1/2 teaspoon kosher salt
- Freshly ground black pepper, to taste
- 1 large egg (for egg wash)
For the Filling
- 2 tablespoons salted butter
- 1/2 small onion, finely diced
- 1 small carrot, finely diced
- 3/4 cup frozen broccoli, thawed and roughly chopped
- 3 tablespoons all-purpose flour
- 2 cups low-sodium chicken broth (plus more as needed)
- 2 cups shredded or chopped rotisserie chicken (skin removed)
- 1 tablespoon fresh thyme, chopped
- 3 tablespoons heavy cream
- Kosher salt and black pepper, to taste
Step-by-Step Directions
1. Prepare the Cheddar Crust
- Combine dry ingredients and cheese: In a food processor, pulse the flour, cheddar, butter, salt, and a few grinds of pepper until the mixture is crumbly.
- Add water: Gradually pulse in 4 tablespoons of ice water. If needed, add up to 2 more tablespoons until the dough holds its shape but is still crumbly, resembling wet sand.
- Chill the dough: Transfer dough to a piece of plastic wrap, wrap tightly, and refrigerate for at least 30 minutes. Chilling ensures a flaky, tender crust.
2. Make the Creamy Filling
- Sauté vegetables: In a large pot, melt the butter over medium heat. Add onion, carrot, and broccoli. Cook, stirring often, until vegetables are soft, about 3 to 4 minutes.
- Add flour: Sprinkle the vegetables with flour and stir until evenly coated, forming a roux to thicken your sauce.
- Pour in broth: Increase the heat to medium-high, stir in the chicken broth, and bring to a simmer. Whisk frequently to dissolve lumps.
- Simmer: Continue cooking until the sauce is thickened and slightly reduced, around 4 to 6 minutes.
- Finish the filling: Stir in chicken, thyme, heavy cream, and season with salt and pepper as needed. Taste and adjust seasoning. Pour filling into a 9-inch pie dish and set aside to cool slightly.
3. Assemble and Bake the Pie
- Preheat oven to 375°F (190°C).
- Roll out the crust: Transfer chilled dough to a lightly floured surface and roll into a 12-inch round with a floured rolling pin.
- Cover the filling: Lay the dough over the pie dish, trimming excess and pressing against the edge to seal. Crimp edges for a decorative look.
- Egg wash: Whisk the egg with 2 tablespoons water. Brush over the crust for a glossy finish.
- Vent the crust: Use a paring knife to cut a few small steam vents in the top.
- Bake: Bake until the crust is golden, 24 to 30 minutes. For extra browning, broil for 1–2 minutes, watching closely.
- Cool and serve: Let pot pie rest for 5 minutes before serving to allow the filling to set.
Pro Tips for the Best Chicken Pot Pie
- Cheese choice: Use sharp cheddar for full flavor, or substitute with a blend of aged cheeses for a twist.
- Chicken shortcuts: Rotisserie chicken saves time and adds richness, but leftover roast chicken or even turkey works well.
- Customize vegetables: Swap in classic peas, celery, or even small diced potatoes for the broccoli and carrot.
- Make ahead: Prepare filling and dough in advance; assemble and bake just before serving.
- Egg wash trick: For an extra glossy top, apply a second layer of egg wash halfway through baking.
What others are reading
Nutritional Information (per serving, estimated)
| Nutrient | Amount |
|---|---|
| Calories | 480 kcal |
| Protein | 22 g |
| Fat | 28 g |
| Carbohydrates | 36 g |
| Saturated Fat | 14 g |
| Fiber | 3 g |
| Sodium | 730 mg |
*Nutrition values are estimates based on standard ingredients and may vary with substitutions.*
Serving Suggestions
- Pair with: Crisp green salad or steamed seasonal vegetables for a balanced meal.
- For brunch: Serve with fruit salad and a mimosa for a cozy weekend treat.
- Make it mini: Divide filling into ramekins and cover individually for single servings.
Variations and Swaps
- Vegetarian option: Omit the chicken, double the vegetables, and use vegetable broth.
- Toppings: Add herbs or flaked sea salt on top before baking for extra flavor.
- Alternative crust: Substitute store-bought pastry or puff pastry when short on time.
- Spice it up: Incorporate a pinch of cayenne, smoked paprika, or curry powder into the filling for a different twist.
Troubleshooting & FAQs
What makes a cheddar crust different from a traditional pie crust?
The addition of sharp cheddar cheese gives the crust a savory, pronounced flavor and a beautifully golden hue, setting it apart from more neutral classic pastry shells.
How do I prevent a soggy bottom crust?
Because this pie only has a top crust, you avoid soggy bottoms typical of double-crusted pies. Ensure the filling is not too loose before assembling, and cool slightly before covering and baking.
Can I make the crust or filling ahead of time?
Yes. The crust can be refrigerated for up to 2 days or frozen for several weeks. The filling can be made a day in advance and refrigerated until ready to assemble and bake.
How do I achieve an extra golden crust?
Generously brush the crust with egg wash and finish under the broiler for 1–2 minutes, keeping a close eye to prevent burning.
What substitutions are best for dietary restrictions?
Use dairy-free butter and plant-based cheese for a lactose-free pastry. Select gluten-free all-purpose flour blends for a gluten-friendly crust. Ensure broth and cream are suitable for your dietary needs.
Storage and Reheating Tips
- Storage: Cool completely, then cover and refrigerate for up to 4 days.
- Freezing: Cool pie, wrap tightly, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm covered with foil in a 350°F oven for 20–25 minutes, or until heated through. Remove foil for final 5 minutes to re-crisp the crust.
Expert Tips for Baking Success
- Chilled pastry is essential—keep ingredients as cold as possible for the flakiest result.
- If the pastry cracks when rolling, let it warm up at room temperature for a few moments before retrying.
- If your oven runs hot, start checking for doneness at 22 minutes.
- For perfect edges, use a fork or your fingers to press and crimp the crust after sealing.
Frequently Asked Questions (FAQs)
Can I use leftover turkey instead of chicken?
Absolutely. Turkey is an excellent substitution and makes this recipe ideal for post-holiday leftovers.
Can I add other vegetables?
Yes, you can add diced potatoes, peas, green beans, or corn to customize the filling to your liking.
How do I know when the pie is done?
The crust should be deep golden brown and the filling bubbling at the edges. If needed, broil briefly for a more pronounced golden finish.
Is this recipe suitable for freezing?
Yes. Freeze the fully baked, cooled pie securely wrapped. Thaw and reheat as described above for best results.
Final Thoughts
This chicken pot pie with cheddar crust blends classic comfort and homespun flavor with irresistible cheesy pastry. Whether served as a hearty weeknight meal or a centerpiece for a comforting Sunday supper, it promises to win rave reviews. Customize and experiment, then share this warm favorite with the ones you love.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a45143429/chicken-pot-pie-with-cheddar-crust-recipe/
- https://www.youtube.com/watch?v=L5X9sr6ZlJc
- https://www.thepioneerwoman.com/food-cooking/recipes/a11686/pot-pie/
- https://www.simplelocallife.com/pioneer-womans-chicken-pot-pie/
- https://www.youtube.com/watch?v=VIZv26hcaXw
- https://www.businessinsider.com/review-ree-drummond-mom-best-chicken-pot-pie-recipe
- https://www.thepioneerwoman.com/food-cooking/recipes/a61997037/chicken-pot-pie-soup-recipe/
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